Sunday, August 22, 2010

Zucchini bread

I have posted so many things now that I forget what I have posted and what I haven't. I looked back through the posts, found that I haven't posted a recipe for zucchini bread.  How did this happen, since we have it fairly regularly. I usually make two loaves and freeze one, which thaws in the refrigerator in about a day.

Anyhow, I made this a couple of weeks ago when my mother in law came to visit. She eats fairly healthily, so I didn't want to send her into a diabetic coma with a lot of cookies or sugar. This time I used homegrown (well, my father in law's home grown) yellow squash and zucchini, so it was maybe a little sweeter than normal but it's all I had. I thought it was fabulous.

makes 2 loaves
3 c shredded zucchini (or combo summer squash/zucchini)
1-1/2 c sugar
1/2 c canola oil
4 eggs (or 3 eggs + 1 Tbl flax seed + 3 Tbl water)
3 c flour (I used half whole wheat)
4 tsp baking powder
1 tsp cinnamon
2 tsp vanilla
  • Heat oven to 350*
  • Grease, bottoms only, of two loaf pans.
  • In large bowl, mix zucchini sugar, oil, vanilla, and eggs. Stir in remaining ingredients.
  • Pour into pans. 
  • Bake 50-60 minutes. 
  • When cool, freeze one and enjoy the other. I like to eat it warm with a little butter on top.


  1. I've been buying a ton of zucchini but I haven't done bread yet this year. I should do muffins!! Thanks!

  2. I have actually made this recipe in muffin form, and it works great. Just adjust your cooking time. It's a little easier to eat it as a muffin if you are on the go in the morning, too.


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